Department of B.SC Hotel and Catering Management

ABOUT THE COURSE

The U,G. program in Hotel and Catering management was established during the academic year 1993 – 1994. B.Sc Hotel and Catering Management is one of the under-graduate courses offered by University of Madras. It is a job-oriented course which deals with four major departments namely Food Production, Food & Beverage Service, Front Office, and Accommodation Operations. A student who studies this course can equip herself professionally in all these major subjects and choose one as her career. The objective of the course is to make the student concentrate on all–round development and inculcate the importance of acquiring multi–skills which is the need of the hospitality industry in this new millennium. The curriculum is designed to meet the current standards of the hospitality industry and various other related avenues. This is one of the courses which gives the student a strong foundation in pursuing their careers with the industry.

ELIGIBILITY CRITERIA

Candidate for admission to the first year of B.SC Hotel and catering management degree course shall be required to pass the higher secondary examination conducted by Govt of Tamil Nadu with any discipline such as pure science, computer science, commerce, vocational group and etc.

DURATION OF THE COURSE

The duration of the course is three years which includes six semesters with two semesters per year. Each semester has ninety working days followed by examinations at the end of each semester. The odd semesters shall consist of the period from June to November of each year and the even semester from December to April of each year.

ACADEMIC PROGRESSION

The course also allows the students to pursue their higher education by taking up M.Sc(Catering Science &Hotel Management) M.B.A, M.A Public Administration, M.A Tourism and  M.A HRM.  The budding chefs are well trained in various cuisines like Indian, Chinese, Mexican, Spanish, Thai, Italian, French, German etc. Food and Beverage service professionals are moulded with the service etiquettes competing with the emerging trends of the industry. Accommodation Operation professionals practise the art of Housekeeping, Horticulture, Reservations, Check In and Check Out procedures, Cashiering, Sales and Marketing, Situation Handling etc. The students are exposed to four months Industrial Training in various Star Hotels which is mandatory to improve their skills and knowledge in their field of interest.

CAREER PROGRESSION

Hospitality today is a multi-million dollar global industry with five star hotels, luxury cruise lines, airlines, food courts, theme parks, industrial cafeterias, entrepreneurs and many more catering establishments. After the successful completion of the course, students have wide opportunities to get placements in the above mentioned fields. The students who finish this course can be placed in various star hotels, restaurants, hospitals, welfare sectors, airlines, cruises, railways, tourism, IT Companies and Banks..

DATE OF COMMENCEMENT OF THE COURSE:  1993 – 1994

UNIVERSITY  RECOGNITION NO:  A1/V/93-94:101 Dated 24th JANUARY 1994

The U.G. program of Hotel and Catering Management was established during the academic year 1993-1994. The department has a well equipped and upgraded laboratory as per the curriculum. It is also provided with sufficient textbooks, reference books and journals to meet the students’ requirement in the library. The students association ‘Enzcrypta’ organizes seminars by eminent personalities and conducts intercollegiate events to bring out their hidden talents. The department has qualified and dedicated team of faculties who strive for the students’ curricular and co-curricular excellence.

ASSOCIATON ACTIVITIES

The departmental association, "SIZZLERS" has  conducted guest lectures on various topics like Health & Safety measures in Quick Service Restaurant by Ms KAVITHA (Corporate training manager) from Marry Brown, Hospitality Industry relating to the syllabus. Career oriented programs such as Food  festivals, Carving class by Sai Institute of Carving, Bar Tricks by Indian Institute of Bartending, Bakery and confectionary by Ms Gnana Malar from Vels college  etc are organized for the development of the students. The department encourages students to participate in various competitions at various colleges and have won prizes.

DEPARTMENT OF B.SC HOTEL AND CATERING MANAGEMENT

SYLLABUS AND SCHEME

 

The department adheres to the syllabus prescribed by the University of Madras on Choice Based Credit System (CBCS).

( Plz follow this pattern, include practicals in the same table)

CBCS SYLLABUS FOR UG DEGREE PROGRAMME

 

FIRST YEAR

FIRST SEMESTER (THEORY )

S.NO COURSE COMPONENTS NAME OF COURSE CREDITS
1 Paper 1 Language – I French - I 3
2 Paper 2 Language – I English - I 3
3 Paper 3 Core Main Food Production - I 4
4 Paper 4 Core Main Food & Beverage Service - I 4
5 Paper 5 Core Main Front office - I 4
6 Paper 6 Core Allied Nutrition & Food Science - I 3
7 Soft Skill - I 2
TOTAL 23

FIRST SEMESTER ( PRACTICALS )

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 13 PRACTICALS Food Production - I 3
Paper 14 PRACTICALS Food & Beverage Service - I 3
Paper 15 PRACTICALS Front office - I 2
Paper 16 PRACTICALS Accommodation Operation - I 2
TOTAL 10

SECOND SEMESTER ( THEORY )

S.NO COURSE COMPONENTS NAME OF COURSE CREDITS
8 Paper 7 Language – II French – II 3
9 Paper 8 Language – II English – II 3
10 Paper 9 Core Main Food Production – II 4
11 Paper 10 Core Main Food & Beverage Service – II 4
12 Paper 11 Core Main Accommodation Operation – II 4
13 Paper 12 Core Allied Nutrition & Food Science – II 3
14 Soft Skill - II 2
TOTAL 23

SECOND SEMESTER ( PRACTICALS )

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 13 PRACTICALS Food Production - I 3
Paper 14 PRACTICALS Food & Beverage Service - I 3
Paper 15 PRACTICALS Front office - I 3
Paper 16 PRACTICALS Accommodation Operation - I 3
TOTAL 12

SECOND YEAR

THIRD SEMESTER ( THEORY )

S.NO COURSE COMPONENTS NAME OF COURSE CREDITS
1 Paper 17 Core Main Food Production – III 3
2 Paper 18 Core Main Food & Beverage Service – III 3
3 Paper 19  Allied Hotel Engineering & Maintenance 3
4 Paper 20  Allied Principles of Management 3
5 Paper 21  Allied Hotel Accounting System 3
6 Paper 22  Allied Food & Beverage Management 3
7 PART IV Soft Skill – III 2
8 PART IV Environmental Studies 2
TOTAL 22

THIRD SEMESTER ( PRACTICALS )

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 29 PRACTICALS Food Production – II 3
Paper 30 PRACTICALS Food & Beverage Service – II 3
Paper 31 PRACTICALS Front office – II 2
Paper 32 PRACTICALS Accommodation Operation - II 2
Paper 33 PRACTICALS Hotel Engineering 2
TOTAL 12

FOURTH SEMESTER ( PRACTICALS )

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 29 PRACTICALS Food Production – II 3
Paper 30 PRACTICALS Food & Beverage Service – II 3
Paper 31 PRACTICALS Front office – II 2
Paper 32 PRACTICALS Accommodation Operation - II 3
Paper 33 PRACTICALS Hotel Engineering 2
Environmental Studies 2
Industrial Exposure Training – 4 Months 8
TOTAL 23

THIRD YEAR

FIFTH SEMESTER ( THEORY )

S.NO COURSE COMPONENTS NAME OF COURSE CREDITS
1 Paper 23 Core Main Food Production – IV 3
2 Paper 24 Core Main Food & Beverage Service – IV 2
3 Paper 25  Core Main Front Office – II 2
4 Paper 26  Allied Sales & Marketing Management 2
5 Paper 27  Allied Hotel Law 2
6 Paper 28  Allied Hotel Financial Management 2
7 PART IV Soft Skill – IV 2
8 PART V Value Education 1
TOTAL 16

FIFTH SEMESTER ( PRACTICALS )

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 40 PRACTICALS Food Production – III 3
Paper 41 PRACTICALS Food & Beverage Service – III 3
Paper 42 PRACTICALS Front office – III 2
Paper 43 PRACTICALS Accommodation Operation - III 2
TOTAL 10

THIRD YEAR – SIXTH SEMESTER ( THEORY )

S.NO COURSE COMPONENTS NAME OF COURSE CREDITS
1 Paper 34 Core Main Food Production – V 3
2 Paper 35 Core Main Food & Beverage Service – V 3
3 Paper 36  Core Main Accommodation Operation – II 3
4 Paper 37  Allied Human Rights & Relations 3
5 Paper 38  Allied Application of Computers 3
6 Paper 39  Allied Project & Viva-VOCE 3
8 PART V Extension Activities 1
TOTAL 19

SIXTH SEMESTER ( PRACTICALS)

COURSE COMPONENTS NAME OF COURSE CREDITS
Paper 40 PRACTICALS Food Production – III 3
Paper 41 PRACTICALS Food & Beverage Service – III 3
Paper 42 PRACTICALS Front office – III 3
Paper 43 PRACTICALS Accommodation Operation - III 3
Paper 44 PRACTICALS Application of Computers 3
TOTAL 15
Name Qualification Designation Areas of interest
Mr G. Mohan DHMCT., MTM., M.Sc., Associate Professor & Head Food Production
Mrs K. Brindavani M.Sc.(HM)., M.B.A., M.Phil., Assistant Professor Food & Beverage Service
Mrs N. Devika B.Sc.(Hotel Mgmt.), M.B.A., M.Phil., Assistant Professor Operation
Sl.No Name of the Staff Month & Year Geographic Level(National/International Title Institution
N.DEVIKA FEB 2013 NATIONAL Workshop on SPSS, Matlab, Class room strategies for teaching language and literature in colleges Bhaktavatsalam Memorial college for women.

ACADEMIC ACHIEVEMENTS

Academic Proficiency or Overall Topper prize is awarded to the student who has secured the highest percentage in the University Examinations in the department during her period of study.

List of Overall Toppers

S.NO NAME OF THE CANDIDATE BATCH
1 P.KETHARNI 2007 - 2010
2 N.R.MOHANAPRIYA 2008 - 2011
3 R.JANANI 2009 - 2012
4 V.NITHYA 2010 – 2013

The Department is proud to have produced University Rank holders.

UNIVERSITY RANK HOLDERS

S.NO NAME OF THE CANDIDATE BATCH UNIVERSITY RANK
1 P.KETHARNI 2007 - 2010 II
2 V.NITHYA 2010 - 2013 IV
3 U.PAVITHRA 2010 - 2013 IX